13 Halloween-Themed Food Ideas for Your Next Party

Serves 4 people.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 8 oz wheel of brie cheese
• 1 cup cranberry sauce
• 1 large egg
• 20-30 crackers for serving

Instructions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Unroll the thawed puff pastry on a lightly floured surface and cut it into ½-inch wide strips.
3. Place the brie wheel in the center of the baking sheet. Lay the pastry strips across the top and sides in a crisscross pattern to look like mummy bandages, leaving a small gap near the top for the "face."
4. Beat the egg in a small bowl and brush it evenly over the pastry strips.
5. Bake for 20 minutes until the pastry is puffed and golden brown.
6. While the brie bakes, warm the cranberry sauce in a small saucepan over low heat until it is pourable.
7. Transfer the baked brie to a serving plate, spoon the warm cranberry sauce into a small bowl on the side, and arrange the crackers around the plate.

Extra Tips

Warm the cranberry sauce just before serving so it stays thin enough to drizzle over the crackers. If the pastry browns too quickly, tent it loosely with foil for the last few minutes of baking. Leftovers reheat best in a 350°F oven for 8 minutes to keep the crust crisp. Course: Appetizer Cuisine: American Equipment: Baking sheet, Oven, Small saucepan, Knife, Small bowl

Serves 4 people.

Ingredients

• 4 large orange bell peppers
• 1 cup uncooked quinoa
• 1 (15 oz) can black beans, drained and rinsed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/4 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat the oven to 375°F. Cut the tops off each bell pepper and scoop out the seeds and membranes. Use a small knife to carve simple jack-o-lantern faces into the sides of each pepper.
2. Rinse the quinoa under cold water. Place it in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook for 15 minutes until the water is absorbed.
3. Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3 minutes until it softens. Stir in the minced garlic and cook for 1 minute more.
4. Add the cooked quinoa, black beans, corn, cumin, chili powder, salt, and black pepper to the skillet. Stir everything together and cook for 3 minutes until heated through.
5. Stand the carved peppers upright in a baking dish. Spoon the quinoa mixture evenly into each pepper. Sprinkle the shredded cheddar cheese over the tops.
6. Bake for 20 minutes until the peppers are tender and the cheese has melted. Remove from the oven and sprinkle with chopped cilantro before serving.

Extra Tips

Carve the faces after removing the seeds so the peppers stay sturdy while baking. Leftovers reheat well in a 350°F oven for 10 minutes to keep the peppers from getting too soft. Skip the cheese for a dairy-free version or swap cilantro for parsley if needed. Course: Main Course Cuisine: Mexican Equipment: Baking dish, Saucepan, Skillet

Serves 4 people.

Ingredients

• 1 (16 oz) can refried beans
• 1 cup shredded cheddar cheese
• 1 cup guacamole
• 1 cup salsa
• 1 cup sour cream
• 1/2 cup diced tomatoes
• 1/4 cup sliced black olives
• Tortilla chips for serving

Instructions

1. Spread the refried beans evenly across the bottom of a medium serving dish.
2. Sprinkle the shredded cheddar cheese over the beans and place the dish under the broiler for 2 minutes until the cheese melts.
3. Let the dish cool for 5 minutes, then spread the guacamole in an even layer over the melted cheese.
4. Spoon the salsa over the guacamole and smooth it out.
5. Place the sour cream in a small zip-top bag, snip off one corner, and pipe four concentric circles on top of the salsa.
6. Drag a toothpick from the center outward through the circles to form the spiderweb design.
7. Scatter the diced tomatoes and black olives around the edges of the web.
8. Serve with tortilla chips on the side.

Extra Tips

Pipe the sour cream slowly so the circles stay neat before you drag the lines. If you make the dip ahead, add the web and olives right before guests arrive to keep the pattern sharp. Swap the cheddar for pepper jack if you want more heat in the cheese layer. Course: Appetizer Cuisine: Mexican Equipment: Medium serving dish, Broiler, Small zip-top bag, Toothpick

Serves 4 people.

Ingredients

• 2 cups cooked shredded chicken
• 8 small flour tortillas
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup salsa verde
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Preheat the oven to 350°F and lightly grease a baking dish.
2. Melt the butter in a skillet over medium heat. Add the onion and garlic and cook until the onion softens.
3. Stir in the flour and cumin to form a paste, then slowly whisk in the chicken broth. Cook until the mixture thickens.
4. Remove the skillet from the heat and stir in the sour cream, 1 cup of the Monterey Jack cheese, and salt and pepper. Mix until the cheese melts into the sauce.
5. Place the shredded chicken in a bowl and stir in 1 cup of the white sauce to coat it evenly.
6. Spoon the chicken mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.
7. Pour the remaining white sauce over the tortillas and sprinkle the rest of the cheese on top.
8. Bake for 20 to 25 minutes until the cheese is melted and the edges are lightly browned.
9. Serve the enchiladas with salsa verde spooned over the top and a sprinkle of fresh cilantro.

Extra Tips

Make the white sauce first so it has time to thicken before assembly. If the sauce feels too thick after baking, add a small spoonful of extra sour cream on each plate. Leftovers reheat well in the oven at 325°F with a splash of broth to keep the tortillas from drying out. Course: Main Course Cuisine: Mexican Equipment: Skillet, Saucepan, Baking Dish

Serves 4 people.

Ingredients

• 8 chicken wings
• 1 cup BBQ sauce
• 4 brioche buns
• 1 cup coleslaw mix
• 2 tablespoons mayonnaise
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Preheat the oven to 400 degrees F and line a baking sheet with foil.
2. Place the chicken wings in a bowl and toss them with smoked paprika, salt, and black pepper until evenly coated.
3. Arrange the wings on the baking sheet and bake for 25 minutes.
4. Remove the wings from the oven, brush them generously with BBQ sauce, and return them to the oven for 10 more minutes.
5. While the wings finish cooking, stir the coleslaw mix and mayonnaise together in a bowl.
6. Lightly toast the brioche buns if you like a bit of extra texture.
7. Place one or two wings on each bun bottom, add a spoonful of coleslaw, and close with the bun top.

Extra Tips

Bake the wings a little longer if you want a deeper color on the skin. The coleslaw can be mixed an hour ahead and kept in the fridge so the flavors have time to settle. Leftovers reheat best in a 350 degree oven for 8 minutes to keep the skin from turning soggy. Course: Appetizer Cuisine: American Equipment: Baking sheet, Mixing bowl, Oven

Serves 4 people.

Ingredients

• 1 pound ground beef
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 (15 oz) can kidney beans, drained
• 1 (14.5 oz) can diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• Shredded cheddar cheese, for serving
• Sour cream, for serving

Instructions

1. Heat a large pot over medium heat. Add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion softens.
2. Stir in the chili powder, cumin, and 1 teaspoon salt. Cook for one minute to toast the spices.
3. Add the drained kidney beans and diced tomatoes. Bring the mixture to a simmer, then reduce the heat and cook for 15 minutes, stirring now and then.
4. While the chili simmers, heat the oven to 400°F. In a mixing bowl, whisk together the cornmeal, flour, baking powder, and 1/2 teaspoon salt.
5. In a separate bowl, whisk the milk, egg, and melted butter. Pour the wet mixture into the dry ingredients and stir just until combined.
6. Pour the batter into a greased 10-inch cast iron skillet. Bake for 18 to 20 minutes until the top is golden and a toothpick comes out clean.
7. Cut the cornbread into wedges. Ladle the chili into bowls, top with shredded cheddar cheese and sour cream, and serve with the warm cornbread wedges on the side.

Extra Tips

Make the chili a day ahead and reheat it gently so the flavors deepen. If the chili thickens too much, add a splash of water when warming. Bake the cornbread right before guests arrive so the wedges stay soft inside. Leftovers keep well in the fridge for two days and reheat nicely in a skillet. Course: Main Course Cuisine: American Equipment: Large pot, Cast iron skillet, Mixing bowl

Serves 4 people.

Ingredients

• 4 slices rye bread
• 2 ripe avocados
• 1 lime
• 1/4 teaspoon salt
• 8 pitted black olives
• 1 sheet nori

Instructions

1. Cut each slice of rye bread into three small rectangles to create 12 bites total.
2. Toast the bread pieces until crisp.
3. Scoop the avocados into a bowl, add the juice from the lime and the salt, then mash until mostly smooth with a few small chunks remaining.
4. Spread the avocado mixture evenly over each toasted rye bite.
5. Slice the black olives into thin rounds and place two rounds on each bite as eyes.
6. Cut thin strips from the nori sheet and lay them across the top of each bite as hair.

Extra Tips

Cut the nori strips just before assembly so they stay flexible and do not crack. If the avocado mash sits for more than a few minutes, press plastic wrap directly on the surface to keep it from browning. These bites taste best when served right after assembly, though the components can be prepped separately up to two hours ahead. Course: Appetizer Cuisine: American Equipment: Toaster, Mixing Bowl, Knife

Serves 4 people.

Ingredients

• 12 pretzel rods
• 1 cup green candy melts
• 12 blanched almonds
• 8 ounces cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped chives
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. Melt the green candy melts in a microwave-safe bowl in 30-second bursts, stirring between each until smooth. Dip each pretzel rod about two-thirds of the way into the melted candy, letting excess drip off. Press one almond onto the tip of each coated pretzel to form a fingernail shape. Place the rods on a parchment-lined tray and let them set until firm.
2. In a mixing bowl, combine the softened cream cheese, shredded cheddar, parsley, chives, garlic powder, salt, and pepper. Stir until the mixture is evenly blended and creamy. Transfer the dip to a serving bowl.
3. Arrange the set pretzel rods around the bowl of dip for serving.

Extra Tips

Chill the dip for 30 minutes before serving if you want a firmer texture. Swap the cheddar for mozzarella if you prefer a milder flavor. Store leftover dip in an airtight container in the fridge for up to two days and give it a quick stir before reusing. Course: Appetizer Cuisine: American Equipment: Microwave-safe bowl, Mixing bowl, Parchment-lined tray

Serves 4 people.

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 cup pumpkin puree
• 1/2 cup brown sugar
• 1 large egg
• 1/4 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1/2 cup powdered sugar
• 2 tablespoons maple syrup

Instructions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Whisk the flour, baking soda, and pumpkin pie spice in a medium bowl.
2. In a separate bowl, mix the pumpkin puree, brown sugar, egg, vegetable oil, and vanilla extract until smooth. Stir the wet mixture into the dry ingredients until just combined.
3. Scoop eight equal portions of batter onto the baking sheet, spacing them apart. Bake for 10 to 12 minutes until the edges are set and the centers spring back lightly. Cool completely on a wire rack.
4. Beat the cream cheese and butter together until creamy. Add the powdered sugar and maple syrup and mix until smooth.
5. Spread filling on the flat side of four cooled cakes. Top each with a second cake and press gently to seal.

Extra Tips

Make the cakes a day ahead and store them in an airtight container before filling to keep them fresh. If the maple cream feels too soft after mixing, chill it for 15 minutes so it holds its shape between the cakes. These whoopie pies travel well in a single layer for parties. Course: Dessert Cuisine: American Equipment: Mixing Bowl, Baking Sheet, Whisk

Serves 4 people.

Ingredients

• 4 beef marrow bones, about 3 inches each
• 1 French baguette, sliced into 8 pieces
• 2 whole heads of garlic
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 425 degrees F. Cut the tops off the garlic heads to expose the cloves, drizzle each with 1 tablespoon olive oil, and wrap loosely in foil. Place on a baking sheet.
2. Arrange the marrow bones on the same baking sheet. Drizzle them with the remaining tablespoon of olive oil and sprinkle with sea salt and black pepper.
3. Roast the garlic and bones for 25 minutes until the garlic is soft and golden and the marrow is hot and bubbling.
4. While the bones roast, brush the baguette slices lightly with any remaining oil from the baking sheet and toast them in the oven for the last 8 minutes until golden and crisp.
5. Remove everything from the oven. Squeeze the roasted garlic cloves out of their skins and spread a few cloves onto each toasted bread slice.
6. Use a small spoon to scoop the marrow from the bones and place it over the garlic on the crostini. Sprinkle with chopped parsley and serve right away.

Extra Tips

Roast the bones just until the marrow softens so it stays in place when scooped. If the bones cool too much before serving, the marrow firms up and becomes harder to spread. Use a sturdy baguette so the slices hold the weight of the marrow without bending. Course: Appetizer Cuisine: American Equipment: Oven, Baking Sheet, Foil, Knife, Spoon

Serves 4 people.

Ingredients

• 2 cups vanilla Greek yogurt
• 1 cup granola
• 1 cup fresh pineapple chunks
• 1 cup mandarin orange segments
• 1/4 cup candy corn pieces

Instructions

1. Divide the pineapple chunks evenly among four clear glasses to form the bottom yellow layer.
2. Spoon 1/4 cup vanilla Greek yogurt over the pineapple in each glass and spread it gently to cover.
3. Add the mandarin orange segments on top of the yogurt to create the orange layer.
4. Spoon the remaining vanilla Greek yogurt over the oranges, dividing it evenly to form the top white layer.
5. Sprinkle the granola over the yogurt in each glass.
6. Finish each parfait with candy corn pieces scattered on top.

Extra Tips

Layer the ingredients right before serving so the granola stays crisp. If you prepare the fruit and yogurt portions ahead, keep them separate in the fridge and assemble just before guests arrive. Swap the pineapple for mango if that is easier to find, but keep the mandarin oranges for the bright orange middle layer. Course: Dessert Cuisine: American Equipment: Mixing Bowl, 4 Serving Glasses, Spoon

Serves 4 people.

Ingredients

• 1 sheet puff pastry, thawed
• 3 large yellow onions, thinly sliced
• 2 red apples, cored and thinly sliced
• 4 ounces goat cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions

1. Heat the olive oil and butter in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring often, until the onions soften and turn golden brown, about 20 minutes.
2. Stir in the balsamic vinegar and cook for 2 more minutes. Remove the skillet from the heat and let the onions cool slightly.
3. Heat the oven to 400 degrees. Unroll the puff pastry onto a parchment-lined baking sheet and lightly score a border around the edge.
4. Spread the caramelized onions evenly over the pastry, staying inside the border. Arrange the apple slices on top in a single layer.
5. Scatter the crumbled goat cheese over the apples and onions. Sprinkle with thyme leaves and a few grinds of black pepper.
6. Bake for 20 to 25 minutes until the pastry is puffed and golden. Let the tart cool for 5 minutes before slicing.

Extra Tips

Caramelize the onions a day ahead and store them in the fridge to save time on party day. If the apples start to brown while you prep, toss the slices with a squeeze of lemon juice. Serve the tart warm or at room temperature so the goat cheese stays creamy. Course: Appetizer Cuisine: American Equipment: Large skillet, Baking sheet, Parchment paper

Serves 4 people.

Instructions

1. Place the eggs in a large pot and cover them with water. Bring to a boil over medium-high heat, then reduce to a simmer for 10 minutes.
2. Drain the eggs and transfer them to a bowl of ice water. Let them cool for 5 minutes before peeling.
3. Slice each egg in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
4. Add the mayonnaise, yellow mustard, paprika, salt, and black pepper to the yolks. Mash and stir until the mixture is smooth.
5. Spoon or pipe the yolk mixture back into the egg white halves.
6. Sprinkle each egg with a light dusting of extra paprika. Scatter the chopped chives over the tops, letting a few pieces stick out like small claws.

Extra Tips

Chill the filled eggs for at least 30 minutes before serving so the flavors settle. If you want more color contrast, use smoked paprika instead of regular. Leftovers keep in an airtight container in the fridge for up to two days. Course: Appetizer Cuisine: American Equipment: Large pot, Mixing bowl, Knife